Quick Pumpkin Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls are perfect for fall and great to bake and share. Soft and fluffy homemade sweet rolls made with pumpkin puree and filled with a delicious pumpkin spice and brown sugar filling. Cream cheese icing tops of the rolls for a sweet and decadent morning treat.

Homemade Cinnamon Rolls are always a special treat and one of my favorite things to bake and share for the holidays along with my Easy Pumpkin Bread.

These pumpkin cinnamon rolls only have one short rising time and can even be made the night before, refrigerated and baked the next morning. Add them to your fall baking list and I promise you’ll be glad you did.

A warm pumpkin spice sweet roll topped with cream cheese icing just hits the spot for a cozy fall dessert or to serve with your morning coffee. 

Ingredients Needed

For the Rolls:

• Water
• Active Dry Yeast
• Sugar
• Vegetable Oil
• Large Egg
• Can Pumpkin Puree
• Bread Flour or All Purpose
• Kosher Salt

For the Filling:

• Butter
• Brown Sugar
• Pumpkin Pie Spice

For the Cream Cheese Icing:

• Cream Cheese
• Butter
• Powdered Sugar
• Milk
• Vanilla Extract

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Step By Step Directions

1. Add warm water to a large mixing bowl with sugar and yeast. Stir to combine. 
2. Next, add the vegetable oil and egg. Mix well.
3. Add 2 cups of flour and the kosher salt, mixing with a wooden spoon or dough whisk. 
4. Continue to mix, adding flour 1/2 cup at a time until dough forms a ball and pulls away from the bowl.
5. Flour a clean work surface and pour the dough from the bowl. 
6. Sprinkle flour over the dough and knead for 3- 5 minutes, adding additional flour as needed until dough is no longer sticky. Dough will be soft.
7. Let the dough rest for five minutes.
8. Roll the dough with a rolling pin into a 12 x 18 inch rectangle. 
9. Spread softened butter over the dough in a thin layer.
10. Sprinkle with brown sugar and pumpkin pie spice.
11. Roll the dough up tightly from the long side.
12. Slice into 1 1/2 inch slices with a serrated knife.
13. Butter a 9 x 13 inch baking dish. 
14. Place rolls into the prepared baking dish. 
15. Cover and rise 30 – 45 minutes until doubled in size.
16. Bake for 20 -22 minutes or until rolls are cooked through.
17. Remove from oven to a wire rack. 

Prepare the cream cheese icing

1. Add cream cheese and butter to a bowl with the powdered sugar, milk and vanilla extract. Beat with an electric mixer or stir with a wooden spoon until smooth and well combined.
2. Spoon over warm pumpkin cinnamon rolls.
3. Spread evenly.
4. Serve warm or at room temperature. 

Make Ahead 

After shaping rolls, place on baking sheet and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.

Storage

Store pumpkin cinnamon rolls covered with plastic wrap on the counter for up to 2 days. Rolls can be refrigerated for up to 4 days. Reheat loosely covered with foil in a 325° oven for 8 – 10 minutes. 

Fall baking is my favorite and these Quick Pumpkin Cinnamon Rolls are easy enough to make any day of the week. They also make a great addition to a holiday brunch or as a Thanksgiving dessert. 

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Print Recipe

5 from 1 vote

Quick Pumpkin Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls are perfect for fall and great to bake and share. Soft and fluffy homemade sweet rolls made with pumpkin puree and filled with a delicious pumpkin spice and brown sugar filling. Cream cheese icing tops of the rolls for a sweet and decadent morning treat.

Prep Time15 minutes mins

Cook Time20 minutes mins

Additional Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Breads

Cuisine: American

Keyword: fall sweet rolls, pumpkin dessert, pumpkin recipe, pumpkin spice rolls, pumpkin sweet rolls, Thanksgiving cinnamon rolls

Servings: 12 Cinnamon Rolls

Calories: 547kcal

Author: Milisa

Ingredients

For the Rolls:

• 1 cup warm water 98° - 100°
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 1/2 cup can pumpkin puree
• 1/3 cup vegetable oil
• 1 egg
• 4 cups bread flour or all purpose flour
• 1 teaspoon kosher salt
• Butter or non-stick spray to grease the pan

For the Filling:

• 1/4 cup softened butter
• 1 cup brown sugar
• 1 1/2 tablespoons pumpkin pie spice

For the Cream Cheese Icing:

• 4 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions

• In a large mixing bowl add warm water, yeast and sugar, stirring together.  Mix in egg and pumpkin.
• Add 2 cups of flour and salt, mixing with a dough whisk or wooden spoon. Continue to mix, adding 1/2 cup of flour. until dough forms a ball and starts to pull away from sides of bowl.  
• Pour dough onto a floured surface and knead for 3- 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky.  Allow dough to rest about 5 minutes.
• Use a rolling pin to roll out to a rectangle shape about 12 x 18 inches.
• Spread softened butter in a thin layer over the dough. Sprinkle with brown sugar and pumpkin pie spice.
• Starting from the long side, carefully roll up dough,.
• Butter a 9 x 13 inch baking dish.
• Using a serrated knife cut into 1 1/2 inch slices and place into the prepared baking pan.
• Cover and rise 30 - 45 minutes until doubled in size.
• Preheat oven to 350°.
• Bake for 20 - 22 minutes or until rolls are cooked through and lightly browned.
• Remove to a wire rack to cool.
• Make the icing. Add softened cream cheese, softened butter, milk, vanilla and powdered sugar to a bowl. Mix with an electric mixer or wooden spoon until smooth.  
• Pour over warm pumpkin cinnamon rolls, gently spreading to cover the rolls.
• Serve warm or at room temperature. 

Notes

Store rolls wrapped in plastic wrap at room temperature for up to 2 days or refrigerated for 4 days.

To Make Rolls in advance:

After shaping rolls, place in baking pan and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.

Nutrition

Serving: 1g | Calories: 547kcal | Carbohydrates: 75g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 151mg | Fiber: 2g | Sugar: 31g